Diet: Gluten-Free, Vegetarian, Dairy Free, Vegan
We used Lacinato kale to make our salad, but any variety of kale will work with this recipe. This salad is an easy and delicious way to get nutrient-rich greens into your diet. It also saves in the refrigerator, so you can make a big double batch and have a perfect meal waiting when you are ready to eat. Using seasonal fruit, this salad is a perfect way to add healthy fruits and veggies to your winter meals.
SERVES: 6
Ingredients
- 5 ounces Lacinato kale leaves (about 5 cups)
- 1 cup fresh cranberries, rinsed
- 1 medium navel orange
- 3 Fuyu persimmons, sliced thinly (peeling is optional)
- 4 Tablespoons sherry vinegar
- 2 Tablespoons cranberry juice
- 2 Tablespoons honey
- 8 Tablespoons extra-virgin olive oil
- 4 teaspoons fresh ginger, peeled and finely grated
- Salt and pepper to taste
Directions
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Pulse the cranberries with an immersion blender until finely chopped and set aside.
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Cut out the thick stems from the leaf portion of the kale, stack 2-3 leaves on top of each other, roll up the leaves and cut into thin strips.
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Zest the orange peel (stop when you get to the white part) with a microplane (can be found on most cheese graters) and set zest aside. Peel the remaining pith from the orange and discard. Quarter the orange lengthwise; slice each quarter crosswise into ¼-inch-thick pieces and set aside.
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In a medium bowl, whisk together the vinegar, cranberry juice, and honey. Slowly whisk in the olive oil. Whisk in the ginger, orange zest and chopped cranberries and season to taste with salt and pepper.
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In a large bowl, add the kale, persimmon slices and orange pieces. Add the vinaigrette ¼-cup at a time until the desired amount of dressing is in the salad (leftover vinaigrette can be added to other salads or cooked whole grains). Gently toss all of the ingredients together and add more vinaigrette if needed. Season with salt and pepper to taste. Let salad sit (refrigerated or at room temperature) for 15 minutes to 1 hour before serving.